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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

Delightful pumpkin cinnamon rolls perfect for fall, combining spices and creamy icing.
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Prep Time 30 minutes
Cook Time 28 minutes
Rising Time 3 hours
Total Time 3 hours 58 minutes
Course Dessert
Cuisine American
Servings 12 rolls
Calories 250 kcal

Equipment

  • Stand mixer
  • large mixing bowl
  • Rolling Pin
  • baking dish
  • cooling rack
  • handheld mixer

Ingredients
  

Pumpkin Dough

  • ⅓ cup whole milk
  • 2 Tablespoons unsalted butter
  • ½ cup canned pumpkin (not pumpkin pie filling)
  • ¼ cup granulated sugar
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 large egg
  • 2 and ¼ teaspoons instant or active dry yeast (1 standard packet)
  • 2 and ⅔ cups all-purpose flour (spooned & leveled), plus more as needed

Filling

  • 6 Tablespoons unsalted butter (softened to room temperature)
  • ½ cup packed light or dark brown sugar
  • 1 Tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves

Maple Cream Cheese Icing

  • 4 ounces full-fat brick cream cheese (softened to room temperature)
  • 3 Tablespoons pure maple syrup
  • 1 Tablespoon whole milk
  • ⅔ cup confectioners’ sugar (sifted)
  • ⅛ teaspoon ground cinnamon (optional)

Instructions
 

Dough Preparation

  • Warm the milk and butter together until the butter is just melted. Allow to cool to lukewarm.
  • Whisk the pumpkin puree, sugar, nutmeg, and salt in a large bowl. Whisk in the milk/butter mixture, egg, and yeast until combined. Mix in 1 cup of flour.
  • Add 1 and ⅔ cups more flour, mixing for 1 more minute.

Kneading

  • Knead the dough for 5 minutes until soft and slightly tacky. Test with the windowpane test to ensure it's kneaded enough.

First Rise

  • Place dough in a greased bowl, cover, and let rise in a warm environment for 2 hours until doubled.

Prepare Baking Dish

  • Grease the baking dish of your choice.

Roll Out Dough

  • Punch down the dough and roll it out on a floured surface into a 10×14-inch rectangle.

Add Filling

  • Spread softened butter on the dough, combine filling ingredients and sprinkle them over. Roll up tightly.
  • Cut the rolled dough into 10-12 even rolls and arrange them in the prepared pan.

Second Rise

  • Cover the rolls and let rise until doubled, about 1 hour.

Bake

  • Preheat oven to 350°F. Bake rolls for about 22-28 minutes until lightly browned. Tent with foil after 15 minutes.
  • Let cool in the pan for about 10 minutes before icing.

Make Icing

  • Beat cream cheese until smooth, then add maple syrup and milk, beating until smooth. Add confectioners' sugar and mix until creamy.
  • Spread icing on warm rolls.

Storage

  • Store unused rolls tightly at room temperature for 2 days or in the fridge for 5 days.

Notes

Overnight options and freezing methods are available for these rolls. Refer to the full article for instructions.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 30mgIron: 1mg
Keyword baked goods, cinnamon rolls, Dessert Recipes, fall recipes, pumpkin, sweet rolls
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